INGREDIENTS
1 lb
Turkey cutlets
1/4 cup
Sage, loosely packed fresh leaves
1/2
Shallot, large
2
Tomatoes, medium
1 cup
Chicken broth
8 oz
Spaghetti, hot cooked thin
1/2 cup
All-purpose flour
1/4 tsp
Black pepper, freshly ground
1 tbsp
Cornstarch
1/2 tsp
Kosher salt
1/4 cup
Olive oil
1/4 cup
Heavy cream
1/4 cup
Parmesan cheese
1/2 cup
White wine, dry